SYLLABUS
FOR
B.A
NUTRITION AND HEALTH
EDUCATION
CHOICE BASED CREDIT SYSTEM
2016-2017 ONWARDS
ANNEXURE – I
HOME SCIENCE DEPARTMENT
HIMACHAL PRADESH UNIVERSITY
SCHEME AND SYLLABUS FOR CHOICE BASED CREDIT
SYSTEM IN B.A NUTRITION AND HEALTH EDUCATION TO BE
IMPLEMENTED FROM THE SESSION 2016-2017 ONWARDS
CONTENTS
Sr. No
Course Course Name Sem
ester Course Code Award Type
Credits Marks
Min Max
SEMESTER-I
1.
Core Course English/MIL-1 I Common for all
Students
Ability
Enhancement
Compulsory
Course
(AECC)
(English/MIL communicati
on) Or Environment
al Science
I Common for all
Students
NHE Core -1A
Fundamentals
of Nutrition
and Food
Science
I BANHE 101 Theory
(ESE)
2 18 40
NHE Core -1A
Fundamentals
of Nutrition
and Food
Science
I BANHE 101(P) Practical
(ESE)
2 14 30
NHE Core -1A
Fundamentals
of Nutrition
and Food
Science
I BANHE 101 Internal Assessme
nt (CCA)
2 14 30
Core Course
DSC-2A
(Choice based
course from
other
discipline) I
SEMESTER-II
Core Course English/MIL-1 II Common for all
Students
Ability
Enhancement
Compulsory
(English/MIL communicatio
n) Or
II Common for all
Students
2.
Course
(AECC)
Environmental Science
NHE Core -2A Nutrition for
the Family
II BANHE 202 Theory
(ESE)
2 18 40
NHE Core -2A Nutrition for the
Family
II BANHE 202(P) Practical
(ESE)
2 14 30
NHE- Core -2A
Nutrition for
the Family
II BANHE 202(A) Internal Assessm
ent (CCA)
2 14 30
Core Course
DSC-2B
(Choice based
course from
other discipline) II
SEMESTER-III
3.
4.
Core Course English/MIL-2 III
NHE Core -3A
Introduction to Food Safety
III BANHE 303 Theory
(ESE)
2 18 40
NHE Core -3A
Introduction to Food Safety
III BANHE 303(P) Practical
(ESE)
2 14 30
NHE Core -3A
Introduction to
Food Safety
III BANHE 303(A) Internal Assessm
ent (CCA)
2 14 30
NHE SEC-1
Home based
Catering
III BANHE 304 Theory (ESE)
1 14 30
NHE SEC-1
Home based
Catering
III BANHE 304(A) Internal Assessm
ent (CCA)
1 4 10
Core Course
DSC-3B
(Choice based
course from
other
discipline) II
SEMESTER-IV
Core Course English/MIL-2 IV
5.
NHE Core -4A Public Health
Nutrition
IV BANHE 405 Theory
(ESE)
2 18 40
NHE Core -4A Public Health
Nutrition
IV BANHE 405(P) Practical
(ESE)
2 14 30
NHE Core -4A
Public Health
Nutrition
IV BANHE405(A) Internal Assessm
ent (CCA)
2 14 30
Core Course DSC-4B
(Choice based
course from
other
discipline)
IV
6.
NHE SEC-2 Nutrition and
Fitness
IV BANHE 406
Theory (ESE)
1 14 30
NHE SEC-2
Nutrition and
Fitness
IV BANHE 406(A) Internal Assessm
ent (CCA)
1 4 10
SEMESTER-V
7.
NHE SEC-3
Maternal and Child
Nutrition
V BANHE 507 Theory
(ESE)
1 14 30
NHE SEC-3 Maternal and
Child Nutrition
V BANHE 507(A) Internal Assessm
ent (CCA)
1 4 10
8.
NHE DSE-1 Public
Nutrition
V BANHE 508 Theory
(ESE)
2 18 40
NHE DSE-1 Public
Nutrition
V BANHE 508(P)
Practical (ESE)
2 14 30
NHE DSE-1
Public
Nutrition
V BANHE 508(A) Internal Assessm
ent (CCA)
2 14 30
NHE GE-1 Human
Nutrition
V BANHE 509
Theory (ESE)
2 18 40
NHE- GE-1 Human
Nutrition
V BANHE 509(P)
Practical (ESE)
2 14 30
9.
NHE GE-1
Human
Nutrition
V BANHE 509(A) Internal Assessm
ent (CCA)
2 14 30
SEMESTER-VI
10.
NHE- SEC-4
Food and
Nutrition VI
BANHE 610 Theory
(ESE)
1 14 30
NHE SEC-4
Food and
Nutrition VI
BANHE 610(A) Internal Assessm
ent (CCA)
1 4 10
11.
NHE DSE-2
Therapeutic
Nutrition VI
BANHE 611 Theory
(ESE)
2 18 40
NHE DSE-2
Therapeutic
Nutrition VI
BANHE 611(P) Practical
(ESE)
2 14 30
NHE DSE-2
Therapeutic
Nutrition VI
BANHE 611(A) Internal Assessm
ent (CCA)
2 14 30
12.
NHE GE-2
Nutrition: A
Lifespan
Approach VI
BANHE 612
Theory (ESE)
2 18 40
NHE GE-2
Therapeutic
Nutrition
VI
BANHE 612(P)
Practical (ESE)
2 14 30
NHE GE-2
Therapeutic
Nutrition
VI
BANHE 612(A) Internal Assessm
ent (CCA)
2 14 30
ANNEXURE – II
DISTRIBUTION OF MARKS FOR CONTINUOUS COMPREHENSIVE ASSESSMENT IN
EACH COURSE IN EACH SEMESTER
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
i) Ten MCQ’s of ½ marks each = 5 marks.
ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
ANNEXURE – III
Paper Setting Scheme for Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
1. Instructions for Paper setters: The question paper will consist of 5 sections:
A. Compulsory
B. Unit I
C. Unit II
D. Unit III
E. Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions which
could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each and 3 short
answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
2. Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
ANNEXURE – IV
Paper Setting Scheme for Semester Term End Practical Examination
Maximum marks: 30 Minimum marks: 14 Maximum time: 3 hrs.
1. Instructions for Paper setters and candidates: Laboratory examination will consist of three parts:
(i) Performing a practical exercise assigned by the examiner – 20 marks
(ii) Viva voce examination – 5 marks
(iii) Practical file – 5 marks
Note: Viva voce examination will be related to the practical performed / seminar / assignment done
by the candidate related to the paper during the course of the semester.
B.A. NUTRITION AND HEALTH EDUCATION
Category of
Paper
Name of Papers Theory
Credits
Practical/
Tutorial
Credits
Discipline
Specific
Course (DSC)
1. Fundamentals of Nutrition and
Food Science
2. Nutrition for the Family
3. Introduction to Food Safety
4. Public Health Nutrition
4
4
4
4
2
2
2
2
Discipline
Specific
Elective
(DSE)
1. Public Nutrition
2. Therapeutic Nutrition
4
4
2
2
Skill
Enhance
ment
Course
(SEC)
1. Home Based Catering
2. Nutrition and Fitness
3. Maternal and Child Nutrition
4. Food & Nutrition
2
2
2
2
Generic
Electives
(GE)
1. Human Nutrition
2. Nutrition: A Life Span Approach
2
4
2
B.A. NUTRITION AND HEALTH EDUCATION
SEMESTER-I
BANHE101: FUNDAMENTALS OF NUTRITION AND FOOD SCIENCE
(DSC) (CREDITS: THEORY-4, PRACTICAL-2)
OBJECTIVES
1. To familiarize students with fundamentals of food, nutrients and their relationship to
health.
2. To create awareness with respect to deriving maximum benefit from available food resources.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
(2) Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions which
could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each and 3 short
answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
3. Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 60
UNIT 1 Basic concepts in food and nutrition 5
Basic terms used in study of food and nutrition
Understanding relationship between food, nutrition and health
Functions of food - Physiological, psychological and social
UNIT II Nutrients 20
Functions, dietary sources and clinical manifestations of deficiency/excess of the following
nutrients:
Carbohydrates, lipids and proteins
Fat soluble vitamins - A, D, E and K
Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and Vitamin C
Minerals – calcium, iron and iodine
UNIT III Food Groups 25
Selection, nutritional contribution and changes during cooking of the following food groups:
Cereals
Pulses
Fruits and vegetables
Milk & milk products
Eggs
Meat, poultry and fish
Fats and Oils
UNIT IV Methods of Cooking and Preventing Nutrient Losses 10
Dry, moist, frying and microwave cooking
Advantages, disadvantages and the effect of various methods of cooking on nutrients
Minimizing nutrient losses
BANHE101 (P) PRACTICAL 30 periods
OBJECTIVES
1. Weights and measures; preparing market order and table setting
2. Food preparation, understanding the principles involved, nutritional quality and portion size
Beverages: Hot tea/ coffee, Milk shake/ lassi, fruit based beverages
Cereals: Boiled rice, pulao, chapatti, parantha, puri, pastas
Pulses: Whole, dehusked
Vegetables: curries, dry preparations
Milk and milk products: Kheer, custard
Egg preparations: Boiled, poached, fried, scrambled, omelette
Soups: Broth, plain and cream soups
Baked products: Plain cake, Marble cake, Sponge cake
Snacks: pakoras, cutlets, upma, poha, sandwiches
Salads: salads and salad dressings
RECOMMENDED READINGS
Mudambi, S.R and Rajagopal, M V. Fundamentals of Foods, Nutrition and Diet Therapy; Fifth Ed;
2012; New Age International Publishers
Mudambi, S. R, Rao, S.M and Rajagopal, M.V. Food Science; Second Ed; 2006; New Age
International Publishers
Srilakshmi, B. Nutrition Science; 2012; New Age International (P) Ltd.
Srilakshmi, B. Food Science; Fourth Ed; 2010; New Age International (P) Ltd.
Swaminathan, M. Hand book of Foods and Nutrition; Fifth Ed; 1986; BAPPCO.
Bamji, M.S, Rao,N.P and Reddy, V. Text Book of Human Nutrition; 2009; Oxford & IBH
Publishing Co. Pvt. Ltd.
Wardlaw, G.M, Hampl, J.S. Perspectives in Nutrition; Seventh Ed; 2007; McGrawHill.
Lakra, P., Singh, M.D. Textbook of Nutrition and Health; First Ed; 2008; Academic Excellence.
Manay, M.S, Shadaksharaswamy. Food – Facts and Principles; 2004; New Age International (P)
Ltd.
Potter, N.N, Hotchkiss, J.H. Food Science; Fifth Ed; 2006; CBS Publishers and Distributors.
Sethi, P. and Lakra, P. Aahaar Vigyaan, Poshan Evam Suruksha, Elite Publishing House, 2015
Jain, P et al. Poshan vaswasthya ke mool siddhant (Hindi); First Ed; 2007; Acadamic Pratibha.
Vrinda, S. Aahar Vigyan (Hindi); 2003; Shyam Prakashan
Suri, S.and Malhotra, A. Food Science, Nutrition & Food Safety. Pearson India Ltd. 2014.
Raina, U, Kashyap, S, Narula, V, Thomas, S, Suvira,Vir, S, Chopra, S. Basic Food Preparation – A
Complete Manual. Orient Longman, 2005.
Khanna, K, Gupta, S, Seth R, Mahana, R, Rekhi, T. The Art and Science of Cooking. Phoenix
Publishing House Private Limited, Delhi, 1998.
SEMESTER-II
BANHE202: NUTRITION FOR THE FAMILY (DSC)
(CREDITS: THEORY-4, PRACTICAL-2)
OBJECTIVES
1. To enable the students to understand the concepts of balanced diet, various food
groups, recommended dietary allowances.
2. To understand the concept of meal planning, nutritional requirements of different age groups.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
(3) Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions which
could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each and 3 short
answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts and
will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts and
will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts and
will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts and
will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
4. Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 60
UNIT I Basic concepts of meal planning 14
Food groups and concept of balanced diet
Food exchange list
Concept of Dietary Reference Intakes
Factors effecting meal planning and food related behavior
UNIT II Nutrition during the adult years 20
Physiological changes, RDA, nutritional guidelines, nutritional concerns and
Healthy food choices
Adult
Pregnant woman
Lactating mother
Elderly
UNIT III Nutrition during childhood 20
Growth and development, growth reference/standards, RDA,
Nutritional guidelines, nutritional concerns and healthy food choices in:
Infants
Preschool children
Schoolchildren .
Adolescents
UNIT IV Dietary Pattern of Adults 6
Dietary guidelines for Indians
Food pyramid
Balanced Diet and the factors affecting the planning of diets
BANHE202 (P) PRACTICAL 30 periods
OOBBJJEECCTTIIVVEESS
1. To develop in students, the concept of portion sizes
2. To impart basic cooking skills and healthy cooking practices
Introduction to meal planning
Use of food exchange list
Planning and preparation of diets and dishes
For young adult
Pregnant and Lactating woman
Pre-school child
School age child and adolescents
Elderly
RECOMMENDED READINGS
Edelstein, S, Sharlin, J (ed). Life Cycle Nutrition – An Evidence Based Approach; 2009; Jones and
Barlett Publishers.
Khanna, K et. al. Textbook of Nutrition and Dietetics; 2013; Phoenix Publisher.
Sharma, S., Wadhwa, A. Nutrition in the Community - A textbook; 2003; Elite Publishing House
Pvt. Ltd.
Jain, P et. al. Poshan vaswasthya ke mool siddhant (Hindi); FirstEd; 2007; Acadamic Pratibha.
Malhan, Gupta, Jain .Aaharaayojan, khadya sangrakshan evam grihavyavastha
(Hindi); 1993; Sultan Chand & Sons Publishing.
Vrinda, S. Aahar Vigyan (Hindi); 2003; Shyam Prakashan.
Ghosh, S. Nutrition and Childcare – A Practical Guide; 1997; Jaypee Bros.
Savage, King F, Burgess, A. Nutrition for developing countries; Second Ed; 1993; Oxford University
Press.
Dietary Guidelines for Indians – A Manual; 2011; NIN, ICMR, Hyderabad.
Gopalan, C et. al. Nutritive Value of Indian Foods; 1994; NIN, ICMR, Hyderabad.
Raina, U, Kashyap, S et. al. Basic Food Preparation – Complete Manual; 2005; Orient Longman.
Seth,V. and Singh, K(2006). Diet Planning throughout the Life Cycle: Part1Normal Nutrition. A
Practical Manual. Elite Publishing House Pvt. Ltd. NewDelhi.
Chadha, R and Mathur, P. eds. Nutrition: A Lifecycle Approach. Orient Blackswan, NewDelhi.2015.
SEMESTER-III
BBAANNHHEE330033:: IINNTTRROODDUUCCTTIIOONN TTOO FFOOOODD SSAAFFEETTYY ((DDSSCC))
(CREDITS: THEORY-4, PRACTICAL-2) OBJECTIVES
1. To create awareness about the importance of food safety and related issues in the
students by discussing the various food handling practices.
2. To discuss food adulteration and the common food adulterants used.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
(4) Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 3 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
5. Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from
section A and selecting one question from each of the sections B, C, D and E of the question
paper.
TTHHEEOORRYY LLEECCTTUURREESS:: 6600
UNIT 1 Introduction to PHN 10
Definition of PHN
Levels of healthcare services
UNIT II Food Safety and Storage 20
Concept of food safety, Key terms, factors affecting food
safety, recent concerns
Food safety measures: basic concept of HACCP
Safe food handling practices and storing food safely
Food additives
UNIT III Food Adulteration 20
PFA definition of food adulteration
Adulterants in commonly consumed food items
Accidental contamination: botulism, staphylococcal and
aflatoxin intoxication
Importance of food labels in processed foods and
nutritional labelling
UNIT IV Food Laws, Regulations & Standards 10
- Codex Alimentarius
- Prevention of Food Adulteration (PFA) Act
- Agmark
- Fruit Products Order (FPO)
- Meat Products Order (MPO)
- Bureau of Indian Standards (BIS)
- MMPO
- FSSAI
BANHE303 (P) PRACTICAL 30 periods
OBJECTIVES
1. To enable the students to see the preserved foods available in the market
2. To understand the importance of information displayed on the labels
3. To realize the role of adulterants in our food
Market survey of preserved fruit and vegetable products
Nutritional labeling, development and understanding
Simple tests for food adulteration
4. Case Study on food safety issues-ICDS/MDM/Diarrheal
outbreak /any other
RECOMMENDEDREADINGS
Mudambi, S. R and Rajagopal, M.V. Fundamentals of Foods, Nutrition and Diet
Therapy; Fifth Ed; 2007; New Age International Publishers.
Wardlaw, G. M, Hampl, J. S. Perspectives in Nutrition; Seventh Ed; 2007;
McGrawHill..
Sethi, P. and Lakra, P. Aahaar vigyaan, Poshan evam Suraksha, Elite Publishing
House, 2015.
Khanna, K. et. al. Textbook of Nutrition and Dietetics; 2013; Phoenix Publisher.
Sharma, S, Wadhwa, A. Nutrition in the Community A textbook; 2003; Elite
Publishing House Pvt. Ltd.
Srilakshmi, B. Dietetics; Fourth Ed; 2002; New Age International (P) Ltd.
Bamji, M.S, Rao, N. P, and Reddy, V. Text Book of Human Nutrition; 2009;
Oxford & IBH Publishing Co. Pvt. Ltd.
The Food Safety and Standards Act along with Rules and Regulations. Delhi:
Commercial Law Publishers (India) Pvt. Ltd. 2011.
SEMESTER-IV
BANHE405: PUBLIC HEALTH NUTRITION (DSC)
(CREDITS: THEORY-4, PRACTICAL-2)
OOBBJJEECCTTIIVVEESS
1. To enable students to identify and contribute to the prevention of public health/social
health problems in the country.
2. To equip students with workable knowledge to treat common illnesses at home.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
(5) Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 3 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub
parts and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
6. Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from
section A and selecting one question from each of the sections B, C, D and E of the question
paper.
THEORY LECTURES: 60
UNIT I Introduction to Nutritional deficiency diseases 22
Causes, symptoms, treatment, prevention of the following:
a. Protein Energy Malnutrition(PEM)
b. Vitamin A Deficiency (VAD)
c. Iron Deficiency Anaemia (IDA)
d. Iodine Deficiency Disorders (IDD)
e. Zinc Deficiency
f. Fluorosis
UNIT II Social Health problems 10
Smoking
Alcoholism
Drug addiction
AIDS including AIDS Control Programme
UNIT III Nutrition for Special conditions 17
g. Introduction to Nutrition for physical fitness and sport
h. Feeding problems in children with special needs
i. Considerations during natural and man-made disasters-
basic guidelines in disaster management
UNIT IV Food Security 11
Key terms, factors affecting food security, recent concern
Technologies for food and nutrition security
PRACTICAL BANHE508 (P) 30 periods
OBJECTIVES
1. To enable the students to develop recipes for treating various nutritional deficiencies.
2. To develop in them the skill to modify normal diets for disease conditions.
Planning and preparation of snacks for PEM, VAD and
IDA (one full day’s diet for PEM and snacks for PEM, VAD and IDA
Students to collect information about any National programme
RREECCOOMMMMEENNDDEEDD RREEAADDIINNGGSS
Mudambi, S. R and Rajagopal, M.V. Fundamentals of Foods, Nutrition and Diet Therapy;
2012; New Age International Publishers
Wardlaw, G. M, Hampl, J.S. Perspectives in Nutrition; Seventh Ed; 2007; McGrawHill..
Gibney et. al. Public Health Nutrition; 2004; Blackwell Publishing.
Khanna, K et.al. Textbook of Nutrition and Dietetics; 2013; Phoenix Publisher.
Sharma, S, Wadhwa, A. Nutrition in the Community- A text book; 2003; Elite
Publishing House Pvt. Ltd.
Srilakshmi, B. Dietetics; 2012; New Age International (P) Ltd.
Bamji, M. S, Rao, N.P and Reddy, V. Text Book of Human Nutrition; 2009; Oxford
& IBH Publishing Co. Pvt. Ltd.
Lakra, P, Singh, M. D. Textbook of Nutrition and Health; First Ed; 2008; Academic
Excellence.
Jain, P.et.al. Poshan vaswasthya ke mool siddhant (Hindi); FirstEd; 2007;
Acadamic Pratibha.
Malhan, Gupta, Jain.. Aaharaayojan, khadya sangrakshan evam grihavyavastha
(Hindi); 1993; Sultan Chand & Sons Publishing.
SEMESTER – V
BANHE508: PUBLIC NUTRITION
(DSE)
(CREDITS: THEORY-4 PRACTICAL-2)
OOBBJJEECCTTIIVVEESS
1. To make students understand the meaning, importance and scope of Public nutrition.
2. To obtain knowledge about malnutrition, related deficiencies, methods of assessing
nutritional status, nutritional policy and National programmes.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(2) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions which
could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each and 3 short
answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 60
UNIT I Concept and scope of Public Nutrition 5
Definition and multidisciplinary nature of Public Nutrition
Concept and scope
Role of Public Nutritionist
UNIT II Nutritional problems, their implication sand related nutrition programmes
Etiology, prevalence, clinical feature sand preventive strategies of- 22
Undernutrition–
Protein energy malnutrition, Nutritional anaemias, Vitamin A deficiency,
Iodine deficiency disorders
Over nutrition–Obesity, Coronary Heart disease, Diabetes
National Nutrition Policy and Programmes - Integrated Child Development
Services (ICDS) Scheme, Midday Meal Programme (MDMP), National
programmes for prevention of Anaemia, Vitamin A deficiency, Iodine
Deficiency Disorders.
UNIT III Assessment of Nutritional Status 18
Objectives and importance
Methods of assessment
a. Direct–clinical signs, nutritional anthropometry, biochemical tests, biophysical tests
b. Indirect–Diet surveys, vital statistics
UNIT IV Nutrition Education 15
Objectives, principles and scope of nutrition and health education and promotion
Behaviour Change Communication
BANHE508 (P) PRACTICAL 30 periods
OBJECTIVES
1. To enable the students to plan and prepare low cost, nutritious recipes for different age
groups.
2. To be able to plan and calculate diets based of dietary recall and anthropometric
measurements.
Planning of low cost nutritious recipes for infants, preschoolers, pregnant/nursing
mothers for nutrition education.
Assessment of nutritional status:
Anthropometry–weight and height measurements
Identification of clinical signs of common nutritional disorders
Dietary assessment–FFQ and 24-hour dietary recall
Planning and conducting a food demonstration.
RECOMMENDED READINGS
Wadhwa, A. and Sharma, S (2003). Nutrition in the Community - A Textbook. Elite
Publishing House Pvt. Ltd. New Delhi.
Park, K (2011). Park’s Textbook of Preventive and Social Medicine, 21st Edition. M/s
Banarasidas Bhanot Publishers, Jabalpur, India.
Bamji, M. S, Krishnaswamy, K and Brahmam, GNV (Eds) (2009). Textbook of Human
Nutrition, 3rd
edition. Oxford and IBH Publishing Co. Pvt. Ltd. NewDelhi.
ICMR (1989). Nutritive Value of Indian Foods. National Institute of Nutrition, Indian
Council of Medical Research, Hyderabad.
ICMR (2011). Dietary Guidelines for Indians–Manual. National Institute of Nutrition, Indian
Council of Medical Research, Hyderabad.
Jelliffe, D. B, Jelliffe, ERP, Zerfas, A. and Neumann, C.G (1989). Community Nutritional
Assessment with special reference to less technically developed countries. Oxford
University Press, Oxford.
World Health Organization (2006). WHO Child Growth Standards: Methods and Development:
Length/height-for-age, weight-for-age, weight-for-length, weight-for-height and body
mass index-for-age.
SEMESTER – VI
BANHE611: THERAPEUTIC NUTRITION (DSE)
(CREDITS: THEORY-4, PRACTICAL-2)
OBJECTIVES
1. To help the students to understand about the adaptation of a normal diet to a modified
diet.
2. To teach the students about the causes, clinical symptoms and planning of diets for
various diseases.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 3 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 60
UNIT I Principles of Nutrition care 8
• Nutrition Care Process
• Therapeutic adaptations of the normal diet
• Progressive diets – clear fluid, full fluid, soft and regular
Unit II Etiology, clinical features and nutritional management of Infections and Fever 10
• Typhoid
• Tuberculosis
• HIV
Unit III Etiology, clinical features and nutritional management of the following: 18
• GI Tract Disorders:
Diarrhoea
Constipation
Lactose intolerance
Celiac disease.
• Liver: Infective Hepatitis
Unit IV Etiology, clinical features and nutritional management of 24
• Weight Imbalances-Overweight and obesity; Underweight
• Eating disorders- anorexia nervosa and bulimia
• Type 1 and Type 2 Diabetes Mellitus
• Metabolic Syndrome
• Hypertension and Coronary Heart Disease
• Food allergy and food intolerance
BANHE611 (P) PRACTICAL 30 periods
OBJECTIVES
1. To enable the students to modify the diet according to the diseases.
2. To calculate the diets with the help of Nutrition composition tables.
Planning, preparation and service of diets for the following:
Therapeutic Diets – Normal, Soft, Clear and full fluid
Fevers: acute and chronic
Obesity
Type 2 Diabetes
Hypertension and CHD
Survey therapeutic foods in market
RECOMMENDED READINGS
• Khanna, K, Gupta, S, Seth, R, Passi, S. J, Mahna, R, Puri, S (2013). Textbook of Nutrition
and Dietetics. Phoenix Publishing House Pvt. Ltd.
• Mahan, L. K and Escott, Stump, S (2013). Krause’s Food & Nutrition Therapy, 13th ed.
Saunders-Elsevier.
• Stacy, Nix (2009). William’s Basic Nutrition and Diet Therapy, 13th
Edition. Elsevier
Mosby.
• ICMR (1999). Nutritive Value of Indian Foods. National Institute of Nutrition, Indian
Council of Medical Research, Hyderabad.
• Seth, V and Singh, K (2007). Diet Planning through the Life Cycle Part II: Diet Therapy. A
Practical Manual, 4th
edition. Elite Publishing House Pvt. Ltd.
SEMESTER – III
BANHE304: HOME BASED CATERING
(SEC)
(CREDITS: THEORY 2)
OBJECTIVES
1. To apprise the students regarding Food service industry, food
production as well as standardization of a recipe
2. To share with the students the various steps to set up one’s own
unit.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 30 Minimum marks: 14 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 10 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 2 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 10+5+5+5+5 = 30
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES 30
UNIT I Introduction to Food Service 3
• Factors contributing to the growth of food service industry
• Kinds of food service establishments
UNIT II Food Production 12
• Menu planning: Importance of menu, factors affecting menu planning, menu planning
for different kinds of food service units
• Food Purchase and Storage
• Quantity Food production: Standardization of recipes, quantity food
preparation techniques, recipe adjustments and portion control
• Hygiene and Sanitation
UNIT III Resources 4
• Money
• Manpower
• Time
• Facilities and equipment
• Utilities
UNIT IV Planning of a Food Service Unit 11
• Preliminary Planning Survey of types of units, identifying clientele, menu, operations
and delivery
• Planning the setup:
a) Identifying resources
b) Developing Project plan
c) Determining investments
d) Project Proposal
RECOMMENDED READINGS
West, B. Bessie & Wood, Levelle (1988). Food Service in Institutions 6th
Edition Revised
by Hargar, F.V,Shuggart, S. G, & Palgne Palacio June, Macmillian Publishing Company,
NewYork.
Sethi, Mohini (2005). Institution Food Management. New Age International Publishers.
Knight, J. B & Kotschevar, L. H (2000). Quantity Food Production Planning &
Management. 3rd
edition ,JohnWiley & Sons
Philip, E.Thangam (2008). Modern Cookery for teaching
And TradePart I & II. OrientLongmam
Taneja, S and Gupta,S. L (2001). Enterpreneurship development ,Galgotia Publishing
SEMESTER – IV
BANHE406: NUTRITION AND FITNESS (SEC)
(CREDITS: THEORY-2)
OBJECTIVES
1. To help the students in understanding the importance of fitness and its relation to health
and nutrition.
2. To enable the students to know about the guidelines about physical activities, weight
reducing diets and nutritional supplements.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 30 Minimum marks: 14 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 10 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 2 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 10+5+5+5+5 = 30
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 30
UNIT I Understanding Fitness 7
• Definition of fitness, health and related terms
• Assessment of fitness
• Approaches for keeping fit
UNIT II Importance of nutrition 8
• Role of nutrition in fitness
• Nutritional guidelines for health and fitness
• Nutritional supplements
UNIT III Importance of Physical activity 7
• Importance and benefits of physical activity
• Physical Activity – frequency, intensity, time and type with examples
• Physical Activity Guidelines
UNIT IV Weight Management 8
• Assessment, etiology, health complications of overweight and obesity
• Diet and exercise for weight management
• Fad diets
• Principles of planning weight reducing diets
RECOMMENDED READINGS
Wardlaw, Smith. Contemporary Nutrition: A Functional Approach. 2nd
ed: 2012.
McGraw Hill.
Williams, Melvin. Nutrition for health, fitness and sports. 2004. McGraw Hill
Joshi, A.S. Nutrition and Dietetics. 2010. Tata McGraw Hill.
SEMESTER – V
BANHE507: MATERNAL AND CHILD NUTRITION (SEC)
(CREDITS: THEORY 2)
OBJECTIVES
1. To understand the role of nutrition for the pregnant woman, lactating mothers, breast
feeding and complementary foods
2. To enable the students to know about child health, morbidity, maternal and child heath
programmes.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 30 Minimum marks: 14 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 10 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 2 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 5 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 10+5+5+5+5 = 30
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section A
and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 30
UNIT I
• Nutritional needs during pregnancy, common disorders of pregnancy (Anaemia, HIV 8
infection, Pregnancy induced hypertension), relationship between maternal diet and birth
outcome.
• Maternal health and nutritional status, maternal mortality and issues relating to maternal
health.
UNIT II 7
• Nutritional needs of nursing mothers and infants, determinants of birth weight and
consequences of low birth weight, Breastfeeding, support and counseling
UNIT III 8
• Infant and young child feeding and care - Current feeding practices and nutritional
concerns, guidelines for infant and young child feeding, Breast feeding, weaning and
complementary feeding.
• Assessment and management of moderate and severe malnutrition among children,
micronutrient malnutrition among preschool children
• Child health and morbidity, neonatal, infant and child mortality, IMR and U5MR; link
between mortality and malnutrition;
UNIT IV
Overview of maternal and child nutrition policies and programmes. 5
RECOMMENDED READINGS
• Wadhwa, A and Sharma, S (2003). Nutrition in the Community - A Textbook. Elite
Publishing House Pvt. Ltd. New Delhi.
• Park, K (2011). Park’s Textbook of Preventive and Social Medicine, 21st Edition. M/s
Banarasidas Bhanot Publishers, Jabalpur, India.
• Bamji, M.S, Krishnaswamy, K and Brahmam GNV (Eds) (2009). Textbook of Human
Nutrition, 3rd
edition. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
SEMESTER – VI
BANHE610: FOOD AND NUTRITION (SEC)
(CREDITS: PRACTICAL-2)
OBJECTIVES
1. To introduce the students to cooking, preparation of simple recipes using different
methods of cooking
2. To understand the parameters of Body Mass Index, meal planning for different activity
levels
Identification of food sources for various nutrients using food composition tables.
Record diet of self-using 24 hour dietary recall and its nutritional analysis
Introduction to meal planning, concept of food exchange system
Planning of meals for adults of different activity levels for various income groups.
Planning of nutritious snacks for different age and income groups.
Preparation of nutritious snacks using various methods of cooking.
Nutritional labeling of food products.
Estimation of BMI and other nutritional status parameters.
RECOMMENDED READINGS
Bamji, M.S, Krishnaswamy, K, Brahmam, GNV (2009). Textbook of Human Nutrition, 3rd
edition. Oxford and IBH Publishing Co. Pvt. Ltd.
Srilakshmi (2010). Food Science, 4th
Edition. New Age International Ltd.
Wardlaw, M.G, Paul, M, Insel, Mosby (1996). Perspectives in Nutrition, Third Edition.
Gibney et. al (ed.) (2005). Introduction to Human Nutrition. Blackwell Publishers.
Khanna, K, Gupta, S, Seth, R, Mahna, R, Rekhi, T (2004). The Art and Science of Cooking: A
Practical Manual, Revised Edition. Elite Publishing House Pvt Ltd.
Nutritive Value of Indian Foods (1990). NIN, ICMR.
Seth, V, Singh, K (2005). Diet planning through the Life Cycle: Part 1.Normal Nutrition. A
Practical Manual, Fourth edition, Elite Publishing House Pvt. Ltd.
Indian Council of Medical Research (2010). Nutrient Requirements and Recommended Dietary
Allowances for Indians.
SEMESTER – V
BANHE509: HUMAN NUTRITION (GE)
(CREDITS: THEORY 4)
OBJECTIVES
1. To enable the students to understand basic concepts in Nutrition, nutrients and their
functions, sources and deficiency symptoms
2. To understand the nutritional requirements during different stages of life.
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 3 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
Instructions for the students: The students are required to attempt 5 questions in all. One
compulsory question from section A and selecting one question from each of the sections B, C,
D and E of the question paper.
THEORY LECTURES: 60
UNIT I: Basic Concepts in Nutrition 15
• Basic terms used in nutrition
• Understanding relationship between food, nutrition and health
• Functions of food-Physiological, psychological and social
• Basic food groups and concept of balanced diet
UNIT II Macro-Nutrients 25
Energy- Functions, sources and concept of energy balance.
Functions, Recommended Dietary Allowances, dietary sources, effects of deficiency and/ or
excess consumption on health of the following nutrients:
• Carbohydrates and dietary fibre
• Lipids
• Proteins
UNIT III Micro-Nutrients 25
Functions, Recommended Dietary Allowances, dietary sources, effects of deficiency and/ or
excess consumption on health of the following nutrients:
• Fat soluble vitamins - A, D, E and K
• Water soluble vitamins – Thiamin, Riboflavin, Niacin, Pyridoxine, Folate,
Vitamin B12 and Vitamin C
• Minerals – Calcium, Iron, Zinc and Iodine
UNIT IV Nutrition during Lifecycle 25
Physiological considerations and nutritional concerns for the following life stages:
• Adult man / woman
• Preschool children
• Adolescent children
• Pregnant woman
• Nursing woman and infant
RECOMMENDED READINGS
Wardlaw and Insel M.G, Insel, P.M (2004). Perspectives in Nutrition. Sixth Edition,
McGraw Hill.
Srilakshmi, B. (2012). Nutrition Science. 4th
Revised Edition, New Age International Publishers.
Khanna, K, Gupta, S, Seth, R, Passi S.J, Mahna, R, Puri, S (2013). Textbook of Nutrition and
Dietetics. Phoenix Publishing House Pvt. Ltd.
SEMESTER – VI
BANHE612 NUTRITION: A LIFESPAN APPROACH (GE)
(CREDITS: THEORY 4, PRACTICAL 2)
OBJECTIVES
1. To know about the principles, factors affecting meal planning, dietary guidelines and
methods of assessment of nutrient requirement.
2. To inculcate interest in the students to know about the need for the nutrients in different
stages of life span of human beings
Distribution of marks for Continuous Comprehensive Assessment
1. Minor Test : 15 Marks
2. Class Tests, : 10 Marks
Tutorials /Assignments
3. Attendance : 5 Marks
Total Marks : 15+10+5 = 30 Marks
(1) Distribution of marks for conducting Minor Test
Note: Time permitted for conducting minor test shall be 1 hour
Two types of questions will be set in Minor Test
(i) Ten MCQ’s of ½ marks each = 5 marks.
(ii) Two questions of 5 marks each (2X5=10) of short answer type.
Total marks of Minor Test = 5+10 = 15
Semester Term End Examination
Maximum marks: 40 Minimum marks: 18 Maximum time: 3 hrs.
Instructions for Paper setters: The question paper will consist of 5 sections:
A Compulsory
B Unit I
C Unit II
D Unit III
E Unit IV
Section A : It will be compulsory consisting of 12 marks with 12 objective type questions
which could be multiple choice questions, true / false, fill in the blanks etc. of ½ marks each
and 3 short answer type questions of 2 marks each covering the entire syllabus.
Section B: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section C: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section D: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Section E: There will be two questions of 7 marks each. These questions may contain sub parts
and will be of long answer type. The student will attempt one out of the two questions.
Total marks: 12+7+7+7+7 = 40
Instructions for the students:
The students are required to attempt 5 questions in all. One compulsory question from section
A and selecting one question from each of the sections B, C, D and E of the question paper.
THEORY LECTURES: 60
UNIT I Principles of meal planning 10
• Balanced diet
• Food groups
• Food exchange list
• Factors effecting meal planning and food related behaviour.
• Dietary guidelines for Indians and food pyramid
UNIT II Nutrient requirements 8
• Concept of Dietary Reference Intakes
• Overview of methods for assessment of nutrient needs
UNIT III (a) Nutrition for adulthood and old age 12
• Adult: Nutrient requirements for adult man and woman, RDA, nutritional guidelines,
nutritional concerns, diet and lifestyle related diseases and their prevention
• Elderly – Physiological changes in elderly, RDA, nutritional guidelines, nutritional and
health concerns in old age and their management, factors contributing to longevity
UNIT III (b) Nutrition during pregnancy and lactation 12
• Pregnancy – Physiological changes in pregnancy, RDA, nutritional guidelines, nutritional
needs, effect of nutritional status on pregnancy outcome, optimal weight gain and its
components, nutrition related problems in pregnancy and ways to control them.
• Lactation – Physiology of lactation, RDA and nutritional needs of a nursing mother,
nutritional guidelines
Unit IV: Nutrition during childhood 18
• Growth and development, growth reference/ standards, RDA, nutritional guidelines,
nutritional concerns and healthy food choices:
- Infants
- Preschool children
- School children
- Adolescents
BANHE612 (P) PRACTICAL 30 periods
OBJECTIVES
1. To encourage the students to use food exchange list and food composition tables in
calculating diets.
2. To plan and cook dishes for different age groups.
Introduction to meal planning
-Use of food exchange list
Planning and preparation of diets and dishes for:
• Young adult
• Pregnant and Lactating woman
• Preschool child
• School age child and adolescents
• Elderly
Planning complementary foods for Infants
RECOMMENDED READINGS
Khanna, K, Gupta, S, Seth, R, Passi, S.J, Mahna, R, Puri, S (2013). Textbook of Nutrition and
Dietetics. Phoenix Publishing House Pvt. Ltd.
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